31 August 2015
1. Heat oil in a large, deep pan. Add onions and gently fry until softened, about 5 minutes, then add ginger.
2. Cook meat in batches until lightly coloured. Return all meat to the pan, stir in spices and cook for a minute.
3. Add passata, tomatoes and water then bring to a boil, stirring occasionally. Season well then cover and simmer for 1-1/2 hours, or until beef is tender.
4. Add butternut squash. Stir well, cover and cook for 20 minutes or until squash is tender. Stir in sultanas and chickpeas and heat through for 5 minutes.
5. Serve over couscous.
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